Cookie press shortbread are, hands down, the easiest Christmas cookies I make. They also happen to be one of our favourite, and who can blame us. Bite size, buttery, sweet, and they just absolutely melt in your mouth. The only problem is how easy it is to grab a handful of them out of the cookie tin.
When I say that these are a favourite, I mean it. They’re another one of my cookies that have been passed down from my Nana. She makes them every year, my Mom makes them every year, and I make them every year. Now, you may be thinking that it’s insane for each of us to make them. The answer to that is simple: We don’t want to share.
Seriously though, cookie press shortbread are so unbelievably easy to make, and so delicious, it’s just easier for us each to make a batch (or two), instead of having to make six times the recipe for there to be enough to pass around. As soon as you try them you’ll understand.
What’s a cookie press?
If you’ve never used a cookie press before, do I have a game changer for you! Cookie presses are kind of like a caulking gun for cookies. Bo’s going to appreciate the tool reference in this post, lol. You put the dough into the barrel of it, screw on the top, and pull the trigger to squeeze out the perfect amount of dough for a cookie.
We always make our cookie press shortbread using the star shape, just because it’s become tradition, and I love the added crispy edges. Cookie presses come with TONS of different shape inserts you can use all year round. The Christmas tree ones are super cute for the holidays too.
This Wilton Cookie Press is the one that I use. There are lots of different brands to choose from, and extra disks you can buy if you want more patterns. There are some really cute new christmas ones this year too!
Why cookie press shortbread?
I mean, other than the fact that they are DELICIOUS? Cookie press shortbread are just so darn easy to make. Sometimes people call them spritz cookies, or whipped shortbread. The key characteristic is a soft and fluffy dough. This makes it really easy to scoop into the cookie press.
You save so many typical steps by using a cookie press. There’s no worrying about rolling it out, cutting it, and moving it to your cookie sheets. You press the cookies out right onto your prepared sheets, and they’re ready for the oven. Before they go into the oven you can jazz them up with some coloured sugar or sprinkles if you want, or a bit of icing after they come out if that’s your thing.
Other Holiday Cookies We Love
If you’re planning out your Christmas baking, these are some of my other favourites I think you’ll love!
These soft and chewy ginger cookies are a staple of our Christmas cookie lineup. A soft, chewy center with crisp and caramelized edges and so flavourful!
If you’re a fan of shortbread cookies, I never go a year without making these classic rolled shortbread. They’re are crisp and buttery with just a hint of sweetness.
Cookie Press Shortbread Recipe
I hope you love these cookie press shortbread cookies. Don’t forget to pin it for later, and let me know what you think after you make them! I hope you have a wonderful, safe holiday season this year!
Cookie Press Shortbread
Cookie press shortbread cookies are sweet, buttery, and just melt in your mouth. They're a classic holiday cookie everybody loves, and oh so easy to make!
Ingredients
- 1 pound butter, softened (or use 1 cup butter and 1 cup margarine like Nana does)
- 1 cup icing sugar
- 1 teaspoon vanilla extract
- ½ cup cornstarch
- 3 cups all-purpose flour
Instructions
- Preheat your oven to 350ºF with a rack in the middle position. Line your baking sheets with parchment paper or silpat mats.
- Add the butter, sugar, and vanilla to the bowl of your stand mixer. Beat on medium speed until well combined. Add the cornstarch and flour, and beat on low until combined. Turn the mixer up to medium and let beat for a couple of minutes, until the dough is light and airy.
- Use a cookie press to press out your favorite shapes, or drop by heaping teaspoon onto your baking sheets.
- Bake for 10-15 minutes, until the edges are just lightly browned. Cool completely on wire racks before eating.
Notes
STORAGE
These will store in an airtight container in a cool place for a couple of weeks.
I really like these cooked until the edges are golden brown, but the proper way is to to go until they are just barely colored at all. I just like that extra nutty flavour you get with the crisp brown edges.
Lyndsay
When you beat the butter and sugar together does it need to become light and fluffy or just combined?
Katrina
Hey Lyndsay, I let it go for a minute or two so that it’s light and fluffy. The fluffier the dough is at the end, the more melt in your mouth the shortbreads are! I just made this yesterday!!
Jamie
When did you add those silver ball sprinkles in the middle? Before you baked or after?? These look beautiful and delicious!
Katrina
Hi Jamie!
I add them before they’re baked. It’s tradition here because my Nana always added them, so they kids always expect them. Thankfully I get them to put the balls on for me, because they’re so tiny and roll all over the place when you miss putting it on, lol.
These are definitely a friend and family favourite around here too! I hope you love them ☺️
Jamie
Thank you! We loved them! Haha yes my kids added most thankfully as I see what you mean about them rolling all over! We used the same press and they turned out beautifully! I also opted for the half butter half margenrine as your nana does and they were phenomenal -melt in your mouth- good!
Ellen
What is icing sugar, is it different from granulated sugar?
Katrina
It’s different than granulated sugar – it’s like a powdered sugar if that makes sense? If you let me know what country you’re from I can find out the equivalent name for you. I’ve heard it referred to as confectioners sugar, powdered sugar, and icing sugar if any of those help 🙂
Susan Morrison
Hi… I’m wondering abt the corn starch… I haven’t seen that in a shortbread cookie recipe before. I HAVE seen a small amount of rice flour used… do you know why or the difference it might make?
Katrina
Hi Susan! I actually just made around 400 of these cookies yesterday because I always get asked for them by friends. I’ve got a bunch packaged up and ready to surprise them with this week☺️
Trust me with the corn starch – you won’t notice a flavour from it, but it makes these cookies just melt in your mouth. It’s like their not-so-secret secret ingredient.
wolfe60
Hi Susan. Shortbread cookies with corn starch and confectioner’s sugar ( powdered sugar) are quite popular. They make a different shortbread from traditional Scottish shortbread. Corn starch and confectioner’s sugar make for a melt in your mouth delicious shortbread cookie.
Jamie
I second Katrina. As well, I think the corn starch is what helps with the consistency with pressing in cookie press. Consistency needs to be perfect for a press.
Catherine Kereluk
Do you do full butter, or follow your nanas recipe?
Katrina
I’ve made it both ways over the years, but hands down we all prefer it Nana’s way (half butter half margarine). I find that they go through the press a bit easier, the texture is more melt-y and the flavour is just as good.
When I make my rolled shortbread cookies (recipe is on here too, always stars with a candied cherry in the centre) I do full butter for those.
Becy
Hi, Katrina. This recipe sounds exactly like what I’m looking for! I just ordered a cookie press yesterday and want to make the dough ahead of time so I can make them in time for Christmas with my grandkids. Does this dough freeze well? Also, my mixer just gave out on me and I ordered that as well. Is it possible to beat this dough by hand?
Nicole Brush
As is typical with my baking… something screws up. This dough is too sticky. It doesnt create a nice shape out of the cookie press. I am chilling it right now, hoping it will firm up.
Katrina
Try just adding a tiny bit more flour if it’s that sticky. I’m so sorry it didn’t go easier for you 🙁
Nicole Brush
I muddled through. I want to be a baker so bad, but it’s always a struggle. I added more flour. I had a had time getting them to stay on the cookie sheet. But they taste almost like mom’s! (I’d attach a photo if I could)
Nins
Hi
I don’t have a cookie press could these be piped?
Barbara
Can dough be made in advance and refrigerated?
Katrina
Hi Barbara! Yes – you can make the dough ahead of time and keep it in the fridge for up to 4 days. I put it in an airtight container, with a piece of plastic wrap pressed into the top of the dough before the lid goes on just to keep it nice and soft.
You can also make the cookies ahead of time and just keep them where it’s cold. I’m in Ontario, Canada and I usually bake at the beginning of December and keep them in the garage all through the holidays. You can also freeze them, and just take out a plateful at a time 30 minutes before you want to eat them 🙂
Hope you love them as much as we do!
Anonymous
Hi. What is icing sugar? I’m in the US. THANK YOU.
Debbie
I’m guessing: Powdered sugar
Katrina
Sorry, yes, icing sugar is powdered sugar. Starting in January I’m back to blogging full time after some health and personal issues. I’m so sorry this response is so late.
Thank you so much Debbie ❤️ I have appreciated my readers so much for helping out while I’ve been absent.
Anonymous
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Anonymous
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Anonymous
First time using my cookie press. They were not cute at first, but I hung in there and wow! So cute! So fun!
I thought I made WAY too many of these cookies. That was until my 2 teenage boys got home! They have been making trip after trip to the kitchen for more! Huge hit!
Thank you!!
Milly
I just made these cookies, they taste great. They are very fragile, crumble when you touch them. I followed the recipe, should I have added more flour?
Anonymous
Hi,
I’m in Australia and icing sugar is powdered sugar…here are a few conversions from imperial measurements to decimal:
1 pound of butter = 450grams
350 degrees f = 170 degrees c
1 cup = 1 cup! 🙂